A canapé-sized twist on crab cakes made the old-fashioned way—with the focus on the crab. A barely there binder of egg-soaked breadcrumbs holds it all together. Make ahead and chill on baking sheets, then pan-fry just before serving. Taste of the South Trivia: Backfin is a flavorful blend of broken pieces of jumbo lump and special grade crabmeat.
Combine the crabmeat, next 6 ingredients, and desired amount of red pepper in a medium bowl until well blended. Cover and chill 3 hours.
Shape the mixture into 8 (3 1⁄2-inch) patties.
Melt 2 tablespoons of the butter with 1 tablespoon of the oil in a large skillet over medium-high. Add 4 patties; cook 2 to 3 minutes on each side or until browned. Repeat procedure with remaining butter, oil, and patties. Serve immediately.